Pork Free Maple-Pecan Glazed Sweet Potatoes
Sweet potatoes roasted at high heat until their edges caramelize and their centers turn silky soft are already a beautiful thing — but this recipe takes them somewhere truly special. A warm glaze of pure maple syrup, cinnamon, ginger, and olive oil gets tossed with raw pecan halves and spooned over the top, creating a sticky, fragrant, nutty finish that feels almost indulgent. Every ingredient here is naturally free from pork and pork-derived products, so there's no label-reading stress or ingredient swaps required. The sweet potatoes are sliced into rounds and roasted unpeeled, which keeps prep simple and gives you those gorgeous golden edges. Optional fresh thyme scattered over the top adds a subtle herbal note that balances the sweetness beautifully. This is the kind of side dish that disappears fast at any table — holiday spread or weeknight dinner, it genuinely doesn't matter.
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Learn more →Ingredients
4 servings
- 2 lb sweet potatoes (about 2 large), scrubbed
- 2 tbsp extra virgin olive oil
- ½ tsp fine sea salt
- ¼ tsp black pepper
For the glaze
- 3 tbsp pure maple syrup
- 1 tbsp extra virgin olive oil
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp fine sea salt
- ¾ cup raw pecan halves
For serving
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- 2
Slice the sweet potatoes crosswise into 1/2-inch rounds (no need to peel). Arrange them in a single layer on the prepared baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp salt and the black pepper, and toss to coat, then spread back into a single layer.
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